Ingredients
6
6 servings
- •1 cup water
- •¼ cup soy sauce
- •5 tablespoons soy sauce
- •1 tablespoon dark molasses
- •½ tablespoon fresh ground ginger
- •1 teaspoon minced garlic
- •¼ cup water
- •2 tablespoons cornstarch
- •3 tablespoons vegetable oil
- •1 tablespoon minced garlic
- •1 teaspoon red pepper flakes, or to taste
- •3 large chicken breasts, cut into bite-sized pieces
- •1 (16 ounce) package frozen oriental-style vegetables
- •1 (8 ounce) can sliced water chestnuts
- •1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
- •1 tablespoon cornstarch
- •⅛ teaspoon sesame oil
Instructions
- Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
- Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
- Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.
Nutritional Facts
Per 6 servings
- Calories: 390
- Carbohydrate: 36g
- Fat: 18g
- Fiber: 5g
- Protein: 24g
- Sugar: 9g
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